Cider Braised Pork Belly #SundaySupper #FamilyDinnerTable

Step into the flavors and comforts of fall with Cider Braised Pork Belly. A simple, yet warming dinner perfect for #SundaySupper with enough leftover for Monday dinner.

I am absolutely thrilled to be back today with American Family Insurance and my #SundaySupper family. Our theme is one that I think everyone can relate to – cooking one meal that can be repurposed into a second dinner or even better a third!

Now I’m not just talking about heating up some leftovers here, this is about taking your meatloaf and making sandwiches out of it the next day. Perhaps making a big batch of of meatballs and sauce and then going for quick and easy meatballs subs for a dinner after a busy weeknight. My favorite out of all the options though? Braising some meat, perhaps a little cider braised pork belly? Then taking that left over cold pork belly, chopping it up into cubes and tossing it into a potato hash for breakfast for dinner. Pure perfection in my book!

First though, let’s take a step back and talk about our pork belly. I was looking for a hearty, fall flavored meal for my #SundaySupper and the combination of pork braised in apple cider, and farm fresh apples just called my name. This is a meal that will warm your body after a day outside and fill your home with incredible smells. Despite the long cooking time, it’s a mostly hands off dinner, so get it going early and enjoy the smells.

Do you have a favorite recipe that makes a great second day meal? Then you should absolutely enter American Family Insurance’s “Share Your Recipe” sweepstakes that they are having; for 6 weeks there is a weekly prize of a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit: https://contests.amfam.com/familydinnertable/

If your pork belly still has the skin attached, remove and cut away any excess fat. Score the top of the pork belly with a sharp knife in a criss cross pattern. Cut the pork into three even pieces and season generously on both sides with salt and pepper.

In a dutch oven or braising dish on medium heat place the pork belly fat side down and sear for 10 minutes or until the fat is golden brown. Flip and sear for an additional 5 minutes. Remove and place on a paper towel lined cutting board.

Remove all but 1 tablespoon of excess grease and add the onions. Sauté until soft, about 10 minutes.

Place the pork belly back on top of the onions, then arrange the apple slices and carrots around the pork.

Pour the apple cider and chicken stock into the pan and top with the fresh thyme.

Heat your oven to 325 degrees, cover the pot and transfer to the oven.

Braise the pork for an hour and a half. This can be done a few hours ahead of time and refrigerated before dinner.

Before serving dinner, strain the sauce into a small saucepan, discarding the solids and bring to a boil.

Mix the cornstarch with a small amount of water and whisk into the gravy. Bring back to a boil and whisk in the butter. Cook for another 2 minutes until thickened.

In a cast iron pan on medium heat, sear the pork belly fat side down until heated through.

Slice each section in half and serve with a salad of bitter greens, apples, lentils and the gravy.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.

It’s a mix of quinoa and lentils. The market by me started stocking some new brand with a bunch of couscous and quinoa mixes so I picked it up since I wanted a side that would cut the fat from the belly. I mean mashed potatoes are nice but it’s too rich to serve. 🙂